Fried Chicken Sandwich Recipe

In a medium bowl whisk together 2 cups buttermilk, 1 tablespoon hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

If chicken breasts are thick, butterfly each breast or pound to an even thickness about 1/2 inch. Place the chicken in a zip-top bag or shallow dish and pour the buttermilk mixture over. Seal or cover and refrigerate for at least 2 hours or up to overnight. (Minimum 2 hours improves tenderness and flavor.)

Remove chicken from refrigerator about 20 minutes before frying to take the chill off. Pat each piece dry lightly with paper towels — some surface moisture should remain from the brine for adhesion.

In a shallow bowl or rimmed plate combine 1 1/2 cups all-purpose flour and 1/4 cup cornstarch. Add 2 tsp paprika, 1 tsp smoked paprika (optional), 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp dried oregano, 1 1/2 tsp kosher salt and 3/4 tsp black pepper. Whisk to combine.

In another shallow bowl whisk together 2 eggs and 1/4 cup milk until smooth to make an egg wash.

Working one piece at a time: dredge a chicken breast in the seasoned flour, pressing to coat thoroughly and shaking off excess. Dip into the egg wash, then return to the flour mixture for a second coat, pressing to form a good crust. Place on a rack to rest for 10 minutes — this helps the crust adhere during frying.

Pour about 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to reach a depth of ~1 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and brown slowly.

Carefully add the breaded chicken to the hot oil, skinless side down, without crowding the pan (fry in batches if necessary). Fry for 4–5 minutes per side until golden brown and the internal temperature registers 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F; lower heat if the crust browns too fast.

Use tongs to transfer cooked chicken to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while you finish the remaining pieces. Let rest 3–4 minutes before assembling to let juices redistribute.

While chicken fries, make the slaw: in a small bowl combine 1 cup finely shredded green cabbage, 1/4 cup grated carrot, 1 tsp apple cider vinegar, 1 tablespoon mayonnaise and 1/4 tsp salt. Toss to combine and taste — add 1 tsp sugar if you prefer a touch of sweetness. Chill until ready to serve.

Split the buns and spread 1/8 cup (2 tablespoons) mayonnaise across the bottom halves and 1 teaspoon yellow mustard on top halves if desired.

Lightly butter the cut sides of the buns (about 1 tsp per side) and toast in a skillet over medium heat until golden, 1–2 minutes per side.

Place a lettuce leaf on the bottom bun, add a fried chicken breast, top with 3–4 pickle slices and a generous scoop of the quick slaw (or additional pickles if not using slaw). Cap with the top bun.

Serve immediately while chicken is hot and crusty.